of course, courgettes…

Celebrating the Zucchini. 
Of course, courgettes make for charming menu. Starring solo, or infused so many ways.
Grilled, chilled, ribboned or rustic.
Of course, the Menu Shoppe has it covered…
great tips for great menus.
Monochromatic small plate or Daily Specials.
       Zucchini Soup with Creme Fraiche
       Zucchini Crostini
       Ribboned Zucchini Salad
       Zucchini Frittatas with Pecorino and Chives
Zucchini Soup with Creme Fraiche
Warm or chilled.
1 3/4 pounds medium zucchini, quartered lengthwise–
and cut crosswise 1/2 inch thick
2 tablespoons extra-virgin olive oil
2 medium onions, coarsely chopped
3 cups vegetable stock
Salt and freshly ground pepper
3 tablespoons crème fraîche
Sherry vinegar, for drizzling
In a saucepan, heat the oil. Add the onions and cook over moderate heat, stirring, until softened, about 5 minutes. Add the zucchini and cook, stirring, until sizzling, about
2 minutes. Add the vegetable stock and bring to a boil. Simmer over moderate heat until the zucchini is tender, about 10 minutes. Working in batches, puree the soup in a blender. Rewarm the soup in the saucepan, season with salt and pepper and whisk in the crème fraîche. Ladle the soup into bowls and drizzle with sherry vinegar.
Zucchini Crostini
Charming as amuse bouche.
2 medium zucchini, halved lengthwise–
and cut crosswise into 1/4-inch-thick slices
1 small onion, sliced thin
1/4 cup olive oil
2 garlic cloves, minced
6 plum tomatoes, peeled, seeded–
and cut into 1/4-inch dice
1 teaspoon fresh thyme leaves, chopped
1/4 cup dry white wine
10 thin slices provolone cheese (about 1/4 pound), halved
1 loaf Italian or French bread about 3 1/2 inches in diameter–cut diagonally
into 1/2-inch-thick slices (about 20)
Preheat oven to 450°F. In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft. Add zucchini and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes. Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture. On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes. Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone. Bake crostini in middle of oven until cheese is melted and golden.
Ribboned Zucchini Salad
Cool, refreshing. Festive!
2 pounds small zucchini, trimmed
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 teaspoons finely grated fresh lemon zest
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/4 teaspoon black pepper
3 oz frisée, trimmed and torn into small pieces
(4 cups loosely packed)
1/2 cup loosely packed fresh parsley leaves
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh basil leaves, torn into small pieces
12 Kalamata or other brine-cured black olives, pitted and thinly sliced lengthwise
1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
Cut zucchini lengthwise into 1/8-inch-thick slices with slicer and transfer to a colander set over a bowl. Sprinkle zucchini with salt and toss to coat. Let stand 5 minutes, then rinse under cold running water. Transfer zucchini to a clean kitchen towel and spread in 1 layer, then gently roll up towel to absorb excess water and let stand 5 minutes more.
Whisk together oil, zest, juice, mustard, anchovy paste, and pepper in a large bowl until combined. Add zucchini, frisée, herbs, olives, and onion and toss to coat. Serve.
Zucchini Frittatas with Pecorino and Chives
Dainty as small plate
3 medium zucchini (1 lb total)
halved lengthwise and cut crosswise
into 1/8-inch-thick slices
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh chives
1 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (3/4 cup)
10 large eggs, lightly beaten
Preheat oven to 375°F.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté zucchini with salt and pepper, stirring occasionally, until just tender, about 4 minutes. Whisk chives, zucchini,
and 1/2 cup cheese into eggs. Divide mixture among oiled muffin cups and bake in middle of oven until tops are puffed and set, about 14 minutes. Remove pan from oven and turn on broiler. Sprinkle frittatas with remaining 1/4 cup cheese and broil 3 to 4 inches from heat until cheese is melted and tops are golden, 1 to 2 minutes.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in amuse bouche, appetizer, National Food Holiday, salads, small plates, soups and tagged , , , , , , . Bookmark the permalink.

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